Perfect for those who adore the earthy tones of matcha paired with the light, airy texture of chiffon cake. This recipe brings together the best of both worlds, creating a dessert that’s as pleasing to the eye as it is to the palate.
Why This Recipe Works
- The combination of matcha powder and cake flour ensures a vibrant color and tender crumb.
- Beating the egg whites to stiff peaks incorporates air, giving the cake its signature lightness.
- Using oil instead of butter keeps the cake moist without weighing it down.
Ingredients
- 1 1/2 cups cake flour, sifted
- 2 tbsp matcha powder
- 1 cup granulated sugar, divided
- 1 tsp baking powder
- 1/2 tsp salt
- 7 large eggs, separated
- 1/2 cup vegetable oil
- 3/4 cup water
- 1 tsp vanilla extract
- 1/2 tsp cream of tartar
Equipment Needed
- 10-inch tube pan
- Stand mixer or hand mixer
- Sifter
- Mixing bowls
- Rubber spatula
Instructions
Preheat and Prepare
Preheat your oven to 325°F. In a large bowl, sift together the cake flour, matcha powder, 3/4 cup of the sugar, baking powder, and salt. This ensures your dry ingredients are well combined and free of lumps.
Mix Wet Ingredients
In another bowl, whisk together the egg yolks, vegetable oil, water, and vanilla extract until smooth. Gradually add the dry ingredients to the wet, mixing until just combined. Overmixing can lead to a dense cake, so be gentle.
Beat Egg Whites
In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup sugar, continuing to beat until stiff peaks form. This step is crucial for that airy texture.
Fold Together
Gently fold the egg white mixture into the batter in three additions, being careful not to deflate the whites. A rubber spatula works best for this delicate process.
Bake to Perfection
Pour the batter into the ungreased tube pan. Bake for 55-60 minutes, or until the top springs back when lightly touched. Invert the pan immediately after baking to cool, which helps maintain the cake’s height.
Tips and Tricks
For the best matcha flavor, use ceremonial grade matcha powder. It has a brighter color and more nuanced taste than culinary grade. When folding in the egg whites, use a figure-eight motion to minimize deflation. If your cake tends to stick, run a thin knife around the edges before unmolding. For an extra moist cake, brush the cooled cake with a simple syrup infused with matcha.
Recipe Variations
- Add a layer of sweet red bean paste between the cake layers for a traditional Japanese twist.
- Incorporate white chocolate chips into the batter for a sweet contrast to the earthy matcha.
- Top with a matcha glaze made from powdered sugar, matcha, and a bit of milk for extra decadence.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly denser. For a closer approximation, replace 2 tablespoons per cup of all-purpose flour with cornstarch and sift together before using.
Why is my cake collapsing?
This usually happens if the egg whites are underbeaten or if the cake isn’t cooled upside down. Ensure your egg whites reach stiff peaks and always invert the pan immediately after baking.
How do I store the cake?
Store in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and freeze for up to a month.
Summary
This matcha chiffon cake is a delightful blend of earthy and sweet, with a texture that’s impossibly light. Perfect for tea time or as a show-stopping dessert.
